TABLE OF CONTENTS Around the world about 4 to 5 million (0.4 million in the United States) four-legged animals such as hogs, cattle, calves, buffalo, water buffalo, lambs, sheep, goats, and deer are slaughtered each day to supply the demand for red meats and their products. The majority of these animals are slaughtered in commercial slaughterhouses (abattoirs) under supervision, although a small portion (0.08% in the United States) are still killed on the farm. The slaughter process from live animals to packaged meat products is illustrated in Figure 1.
Sound sanitary practices should be applied at all stages of food processing, not only to protect the public but to meet aesthetic requirements. In this respect, meat processing plants are no different from other food plants. The same principles apply regarding sanitation of buildings and equipment; provision of sanitary water supplies and wash facilities; disposal of waste materials; insect and pest control; and proper use of sanitizers, germicides, and fungicides. All U.S. meat plants operate under regulations set forth in inspection service orders. For detailed sanitation guidelines to be followed in all plants producing meat under federal inspection, refer to the U.S. Department of Agriculture's Agriculture Handbook 570, the Food Safety and Inspection Service (FSIS), and Marriott (1994).
Proper safeguards and good manufacturing practices should minimize bacterial contamination and growth. This involves using clean raw materials, clean water and air, sanitary handling throughout, good temperature control (particularly in coolers and freezers), and scrupulous between-shift cleaning...
